Asia-Pacific Bakery Ingredients Market - Growth, Trends, COVID-19 Impact, and Forecasts (2021 - 2026)

Asia-Pacific Bakery Ingredients Market is Segmented by Ingredient Type (Sweetener, Dairy Ingredients,Leavening Agents, Emulsifier, Preservative, Baking Enzyme, Color and Flavor, and Others), By Application (Bread, Cakes and Pastries, Rolls and Pie, Cookies and Biscuits and Others) and by Geography.

Market Snapshot

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Study Period: 2016 - 2026
Base Year: 2020
CAGR: 7.19 %

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Market Overview

The Asia-Pacific bakery ingredient market is projected to grow at a CAGR of 7.19% during the forecast period of 2020-2025.

  • The Asia-Pacific bakery ingredient market is driven by the rising demand for processed bakery products, with growing awareness among consumers for clean label products and healthy ingredients.
  • There is an increasing demand for gluten-free bakery products, thus bolstering the demand for gluten-free flour in the region. Companies are investing significantly in innovation-driven projects, to cater to consumer demands, with special focus on functional bakery ingredients, including high fiber, fat replacer/substitute, fortified flour, and starches.

 

Scope of the Report

Asia-Pacific Bakery Ingredients Market is Segmented by ingredient type which includes sweetener, dairy ingredients, leaviening agents, emulsifier, preservative, baking enzyme, color and flavor and the other Ingredients.The market is also segmented by application including bread, cakes and pastries, rolls and pies, cookies and biscuits and others, The study also involves the analysis of regions such as India, China, Japan, Australia and rest of Asia-Pacific.

 

Ingredient Type
Sweetener
Dairy Ingredients
Leavening Agents
Emulsifier
Preservative
Baking Enzyme
Color and Flavor
Others
By Application
Bread
Cake and Pastries
Rolls and Pies
Cookies and Biscuits
Others
Geography
India
China
Japan
Australia
Rest of Asia-Pacific

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Key Market Trends

Flavors and Colors hold a Prominent Market

With the growing demand for clean-label ingredients, in the region, the demand for natural flavors and colors in increasing at a faster pace. Red Cabbage is the most stable anthocyanin colouring in high heat, provides a lavender hue in cakes. DDW The Color House, a subsidiary of Dow DuPont for natural flavors and colors uses red beet in high dosage in Red Velvet Cakes, that will achieve visual appeal as it imparts off-flavors into the final product. Carmine is the best alternative to synthetic Red 40 (Allura Red) in red velvet cake due to its stability. Consumers concerned about gluten intolerance has increased the use of functional flours derived from rice and legumes as a bakery ingredient. Functional flours, containing starch and hydrocolloids, are gaining significant demand in gluten-free baked goods, as they usually replace the functionality of gluten. 

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India is the fastest growing market for Bakery Ingredients in the Asia Pacific Region

Indian bakery ingredient market was valued at USD 0.58 billion in 2018. Though there are several large and small scale organised units, manufacturing both bread and biscuits, most of the bakery products in India are being produced by unorganised small family units. Baked goods are now not restricted to bread, cake and biscuits but to other bakery products also. With the ventures of a few Companies like Britannia, Biskfarm, and Morish etc. competition has increased. Also, the Indian market is witnessing the proliferation of bakery café chains in the form of Barista, Café Coffee & Monginis etc. Muffins, puffs and other savoury products are also gaining popularity as younger populations often visit independent bakeries to relish snacks.
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Competitive Landscape

Asia-Pacific bakery ingredients market is fragmented with several players. Archer Daniels Midland Company, E. I. du Pont de Nemours and Company, Cargill, and Ingredion have a significant share in the emulsifiers segment. Puratos and Kerry Group also market emulsifiers for bakery products. These companies manufacture clean label emulsifiers also. DSM, Genencor International, and CHR Hansen are prominent players in the Enzymes market. The most active companies globally are Corbion, ADM, Frutarom, and Tate & Lyle. Corbion and ADM are the most active among all, and most preferred strategy is a product launch, followed by expansion.

Table of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Deliverables

    2. 1.2 Study Assumptions

    3. 1.3 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

    1. 3.1 Market Overview

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porters Five Force Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 Ingredient Type

      1. 5.1.1 Sweetener

      2. 5.1.2 Dairy Ingredients

      3. 5.1.3 Leavening Agents

      4. 5.1.4 Emulsifier

      5. 5.1.5 Preservative

      6. 5.1.6 Baking Enzyme

      7. 5.1.7 Color and Flavor

      8. 5.1.8 Others

    2. 5.2 By Application

      1. 5.2.1 Bread

      2. 5.2.2 Cake and Pastries

      3. 5.2.3 Rolls and Pies

      4. 5.2.4 Cookies and Biscuits

      5. 5.2.5 Others

    3. 5.3 Geography

      1. 5.3.1 India

      2. 5.3.2 China

      3. 5.3.3 Japan

      4. 5.3.4 Australia

      5. 5.3.5 Rest of Asia-Pacific

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most active companies

    2. 6.2 Market share analysis

    3. 6.3 Strategies adapted by leading players

    4. 6.4 Company Profiles

      1. 6.4.1 Archer Daniels Midland company

      2. 6.4.2 E.I. du pont de Nemours and company

      3. 6.4.3 Cargill

      4. 6.4.4 Ingredion

      5. 6.4.5 Kerry Group

      6. 6.4.6 Lesaffre Group

      7. 6.4.7 Stern Ingredients Pvt. Ltd.

      8. 6.4.8 American British Foods Plc

    5. *List Not Exhaustive
  7. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

**Subject to Availability

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Frequently Asked Questions

The Asia-Pacific Bakery Ingredients Market market is studied from 2016 - 2026.

The Asia-Pacific Bakery Ingredients Market is growing at a CAGR of 7.19% over the next 5 years.

Cargill Inc,, The Archer Daniels Midland Company, Kerry Group, Lesaffre, Associated British Foods plc are the major companies operating in Asia-Pacific Bakery Ingredients Market.

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